A rustic-looking bowl of food.

Aubergine, Coconut and Peanut Curry by Manu Buffara

Brazilian chef Manu Buffara, from Manu in Curtiba, Brazil (No.49 on the Latin America's 50 Best list) shares her delicious take on a Thai-influenced curry starring aubergine. Get the step-by-step recipe. 

10 February, 2022
Average: 4 (2 votes)

serves for



Olive oil
1 tbsp
2, cut into large pieces
2, chopped
2 cloves, crushed
30g, finely grated
Cumin seeds
1 tbsp
Coriander Seeds
1 tbsp, crushed
1 tbsp
Smoked pepperoni powder
A pinch
Coconut milk
150ml semi-skimmed
Tamarind paste
Peanut Butter
1 tbsp
1 tbsp, fresh

Brazilian chef Manu Buffara puts her spin on a Thai-influenced curry in this balanced dish where the aubergines are offered sweetness by tamarind paste and coconut milk. A dish that she says not only tastes great but is "very hearty". 

“It's a recipe that I prepare a lot at home, for friends or especially for my husband,” says Buffara. While she often serves it with pita chips (baked pita bread seasoned with olive oil and herbs) to create an extra layer of texture she also recommends serving it with jasmine rice cooked with a little coconut milk and finished with lemon zest and fresh coriander.

Take a look at the easy and delicous step-by-step recipe below.



Step 01

Heat 1 tbsp of oil in a pan. Cook the aubergine until golden and tender. Add another tbsp of oil if needed.


Step 02

Add the onion to the same pan and cook until soft and golden. Add the garlic and ginger and cook for a minute. Add seasonings and cook for 2 minutes.

Step 03

Add coconut milk, tamarind paste and peanut butter. Cook gently until the peanut butter dissolves. Add the aubergine and cook for 15 minutes. 


Step 04

Stir in some fresh coriander and serve.

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